Panko Egg, Bacon, Potato Hash and Sriracha Hollandaise
Hello!
This is the first of the next wave of recipes: Panko-crumbed Egg, Bacon, Potato Hash and Sriracha Hollandaise.
This was the first thing I put into my mouth in Melbourne. Perhaps it was the fact I only ate an ice cream sandwich on a 25 hour flight, or the fact I was deliriously tired from losing armrest privilege on a middle seat on the plane. Anyway, as a brunch meal, this hit all the right spots so I thought it would be worth sharing.
This recipe is fairly simple in theory, but requires getting a few techniques under your belt first. I'll outline this in the "technique" section below and I'll link the new posts to technique posts to make things a bit easier to grasp. It may be worth checking these out first before you make a start.
Techniques:
Panée
Poached egg
Hollandaise
Serves 2
Kit:
Pyrex bowl
Deep sauce pan
Whisk
Deep fryer/deep medium sized pan
Frying pan
Waffle maker (optional)
Grater
Colander
Ladle
Fish turner
Potato peeler
Dish cloth/kitchen towel for draining
Teacup/ramekin
Small bowl for dressing cress
Slotted spoon
Ingredients:
Panko Eggs:
2 eggs (for poaching)
1 egg (for Panée)
Panko breadcrumbs (you can source these from the "Asian" section of your local supermarket. If not, regular breadcrumbs will have to do.)
3 tbsp White Wine Vinegar
Black pepper bacon:
2 rashers of thick cut bacon (I mean, 1/4 inch thick. It MUST be thick)
Black pepper. A lot of black pepper.
1 tsp of runny honey
Potato hash:
1 large waxy potato
1 palm-full of table salt
Watercress garnish:
Handful of watercress
1 pinch of coarse sea salt
Extra virgin olive oil to dress
Sriracha hollandaise:
2 egg yolks
125g butter
1/2 tsp white wine vinegar
Pinch of Salt
1/2 tsp Sriracha chili sauce
1 tbsp cold water
First thing to do is peel the potato and get it grated; this is for the potato hash/rosti/waffle. This was a surprising potato accompaniment which I didn't expect to work so well, but I love a good surprise. Grate the potato fully and mix in a palm-full of salt. We're going to wash it off later so don't worry all you high blood pressure folk. After you've salted it, set it aside for at least half an hour so all the salt can get to work on extracting the water.
Prepare your hollandaise next. First melt the butter in a pan but please don't burn it. A nice, low, gentle heat will allow the solid block of milk fat to become...less solid. You should also skim the milk solids (white stuff) that float to the top of the pan. Keep the butter warm as you need it to be liquid. After this take the egg yolks and put them in the pyrex bowl with half a teaspoon of white wine vinegar (no more, no less), a pinch of salt and the cold water. Beat semi-vigorously with a whisk and place the bowl over an almost-simmering pan of water. Continue to whisk until it has thickened and remove from the heat. Slowly add the melted warm butter, whilst continuing to whisk. Once all the butter is incorporated, set aside. We will add the Sriracha chili sauce later.
Now it's time to dry out the potatoes. You can either wrap these in a CLEAN dish cloth and squeeze all the moisture out, or use the colander and ladle method. Just push all the liquid out. I've used a hair dryer before but if I'm honest, it's a bit much. Wash the potato through the colander to get rid of the salt and squeeze out the liquid again. The potato won't be too salty but it will be already seasoned so you don't need to add too much later.
To make the rosti, you add some beaten egg and fry it in butter. Fry until crisp and golden brown on both sides, turning just once. Apply pressure with a fish turner to ensure that the rosti is thin, makes good contact with the heat source and, most importantly, cooks evenly throughout. You could also try adding herbs such as rosemary or thyme for extra flavour. The waffle-iron method is as follows. Brush some vegetable oil onto the iron and add the potato. Press the iron closed and toast for 8 minutes initially, and then check fastidiously until it's done. This depends on the wattage of your waffle iron so it will take some tweaking. The waffle method doesn't require egg to bind as the pressure of the iron will create a crisp structure that will hold its integrity under strain.
For the next stage, poach your eggs in some below simmering, lightly vinegar-ed water. Crack each egg into a teacup first to avoid yolk splits, swirling the water so the egg white proteins wrap around the yolk in a delicate teardrop. Thanks Delia. Another method involves lining a teacup with cling film and tying the eggs into a neat perfect blob of fat and protein, before submerging into water. I'll leave this up to you. Either way, these should take about 8-10 minutes but, as we will be Panéeing these bad boys in bread crumb, we only really need to set the outside. So, make sure you remove the eggs with a slotted spoon and chill immediately in ice water. This will stop the yolks from going overboard and setting themselves rock-hard. After this, drain these on a kitchen towel or the rosti cloth you used earlier. Don't touch them too much as, if you have fists of ham like mine, you could split the yolks easily.
In the meantime, quickly smear the bacon with honey and then cover in black pepper. Fry these in a pan with a tiny amount of vegetable oil. It should be fatty enough to baste itself but the oil is required to stop the honey from creating instant caramel as soon as the meat makes contact with the pan. Turn ONCE and set aside once done.
Heat the vegetable oil to 180 degrees centigrade in preparation for the Panko-crumbing process. Pat the poached eggs dry and then dip these in flour and then in the beaten egg. Meta, right? Then dust them in the (Panko) breadcrumbs and lower into the oil. Cook until golden brown.
To plate, dress the watercress with coarse sea salt and olive oil. Add half a teaspoon of Sriracha to the hollandaise, whisk and then spoon onto a plate. Set the waffle/hash/rosti down on top, add the Panko egg and bacon, top with watercress.
It should* look like this, but dress with the hollandaise as desired. It doesn't have to be this fancy. Note I have exchanged two rashers of thinner bacon for a single rasher of thick cut. This is down to "preference" but I would strongly suggest a thicker rasher of fatty bacon would be better.
BenY
This is the first of the next wave of recipes: Panko-crumbed Egg, Bacon, Potato Hash and Sriracha Hollandaise.
This was the first thing I put into my mouth in Melbourne. Perhaps it was the fact I only ate an ice cream sandwich on a 25 hour flight, or the fact I was deliriously tired from losing armrest privilege on a middle seat on the plane. Anyway, as a brunch meal, this hit all the right spots so I thought it would be worth sharing.
This recipe is fairly simple in theory, but requires getting a few techniques under your belt first. I'll outline this in the "technique" section below and I'll link the new posts to technique posts to make things a bit easier to grasp. It may be worth checking these out first before you make a start.
Techniques:
Panée
Poached egg
Hollandaise
Serves 2
Kit:
Pyrex bowl
Deep sauce pan
Whisk
Deep fryer/deep medium sized pan
Frying pan
Waffle maker (optional)
Grater
Colander
Ladle
Fish turner
Potato peeler
Dish cloth/kitchen towel for draining
Teacup/ramekin
Small bowl for dressing cress
Slotted spoon
Ingredients:
Panko Eggs:
2 eggs (for poaching)
1 egg (for Panée)
Panko breadcrumbs (you can source these from the "Asian" section of your local supermarket. If not, regular breadcrumbs will have to do.)
3 tbsp White Wine Vinegar
Black pepper bacon:
2 rashers of thick cut bacon (I mean, 1/4 inch thick. It MUST be thick)
Black pepper. A lot of black pepper.
1 tsp of runny honey
Potato hash:
1 large waxy potato
1 palm-full of table salt
Watercress garnish:
Handful of watercress
1 pinch of coarse sea salt
Extra virgin olive oil to dress
Sriracha hollandaise:
2 egg yolks
125g butter
1/2 tsp white wine vinegar
Pinch of Salt
1/2 tsp Sriracha chili sauce
1 tbsp cold water
First thing to do is peel the potato and get it grated; this is for the potato hash/rosti/waffle. This was a surprising potato accompaniment which I didn't expect to work so well, but I love a good surprise. Grate the potato fully and mix in a palm-full of salt. We're going to wash it off later so don't worry all you high blood pressure folk. After you've salted it, set it aside for at least half an hour so all the salt can get to work on extracting the water.
Prepare your hollandaise next. First melt the butter in a pan but please don't burn it. A nice, low, gentle heat will allow the solid block of milk fat to become...less solid. You should also skim the milk solids (white stuff) that float to the top of the pan. Keep the butter warm as you need it to be liquid. After this take the egg yolks and put them in the pyrex bowl with half a teaspoon of white wine vinegar (no more, no less), a pinch of salt and the cold water. Beat semi-vigorously with a whisk and place the bowl over an almost-simmering pan of water. Continue to whisk until it has thickened and remove from the heat. Slowly add the melted warm butter, whilst continuing to whisk. Once all the butter is incorporated, set aside. We will add the Sriracha chili sauce later.
Now it's time to dry out the potatoes. You can either wrap these in a CLEAN dish cloth and squeeze all the moisture out, or use the colander and ladle method. Just push all the liquid out. I've used a hair dryer before but if I'm honest, it's a bit much. Wash the potato through the colander to get rid of the salt and squeeze out the liquid again. The potato won't be too salty but it will be already seasoned so you don't need to add too much later.
To make the rosti, you add some beaten egg and fry it in butter. Fry until crisp and golden brown on both sides, turning just once. Apply pressure with a fish turner to ensure that the rosti is thin, makes good contact with the heat source and, most importantly, cooks evenly throughout. You could also try adding herbs such as rosemary or thyme for extra flavour. The waffle-iron method is as follows. Brush some vegetable oil onto the iron and add the potato. Press the iron closed and toast for 8 minutes initially, and then check fastidiously until it's done. This depends on the wattage of your waffle iron so it will take some tweaking. The waffle method doesn't require egg to bind as the pressure of the iron will create a crisp structure that will hold its integrity under strain.
For the next stage, poach your eggs in some below simmering, lightly vinegar-ed water. Crack each egg into a teacup first to avoid yolk splits, swirling the water so the egg white proteins wrap around the yolk in a delicate teardrop. Thanks Delia. Another method involves lining a teacup with cling film and tying the eggs into a neat perfect blob of fat and protein, before submerging into water. I'll leave this up to you. Either way, these should take about 8-10 minutes but, as we will be Panéeing these bad boys in bread crumb, we only really need to set the outside. So, make sure you remove the eggs with a slotted spoon and chill immediately in ice water. This will stop the yolks from going overboard and setting themselves rock-hard. After this, drain these on a kitchen towel or the rosti cloth you used earlier. Don't touch them too much as, if you have fists of ham like mine, you could split the yolks easily.
In the meantime, quickly smear the bacon with honey and then cover in black pepper. Fry these in a pan with a tiny amount of vegetable oil. It should be fatty enough to baste itself but the oil is required to stop the honey from creating instant caramel as soon as the meat makes contact with the pan. Turn ONCE and set aside once done.
Heat the vegetable oil to 180 degrees centigrade in preparation for the Panko-crumbing process. Pat the poached eggs dry and then dip these in flour and then in the beaten egg. Meta, right? Then dust them in the (Panko) breadcrumbs and lower into the oil. Cook until golden brown.
To plate, dress the watercress with coarse sea salt and olive oil. Add half a teaspoon of Sriracha to the hollandaise, whisk and then spoon onto a plate. Set the waffle/hash/rosti down on top, add the Panko egg and bacon, top with watercress.
It should* look like this, but dress with the hollandaise as desired. It doesn't have to be this fancy. Note I have exchanged two rashers of thinner bacon for a single rasher of thick cut. This is down to "preference" but I would strongly suggest a thicker rasher of fatty bacon would be better.
BenY
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